Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, scallop in xo sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
XO Sauce is a gourmet Cantonese seafood sauce made up of dried scallops & dried shrimps among other ingredients, and it can be eaten on its own as a condiment or used in stir-fries. For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. In this dish, I'm using Lee Kum Kee's new Seafood XO sauce, which is available in major supermarket. The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious.
Scallop in XO sauce is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Scallop in XO sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have scallop in xo sauce using 2 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Scallop in XO sauce:
- Take 1 package scallop
- Get 1 bottle XO sauce
Add celery strips, XO sauce and oyster sauce; stir fry until the scallops are cooked and the sauce is evenly mixed. XO sauce is a luxurious condiment—named after XO cognac, even though there is no French booze in it—created in Hong Kong, that's become increasingly popular in American restaurant kitchens over the past decade.. XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you'll want to slather on literally anything and.
Instructions to make Scallop in XO sauce:
- Arrange the scallop in a tray covered in allumunium foil, and add a teaspoon of XO sauce on the top of scallop. the XO sauce is the key of this dishes,its available in asian grocery (brand : Lee Kum Kee)
- Put the tray in the pre-heated oven,cook it for about 15 mins in 180 degree celcius until the scallop cooked
- Best serve the scallop with hot jasmine rice and stir fry vegetable suc as morning glory
XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you'll want to slather on literally anything and. Legend has it, a cook at the Peninsula Hotel in Kowloon developed the sauce and named it after the pricy drink-of-the-moment, XO cognac. XO sauce is a Cantonese condiment that was named to evoke a sense of luxury. It contains expensive ingredients: primarily dried scallops (conpoy) along with dried shrimp and sometimes, dried.
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